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My recipe

Pesto genovese

Pesto genovese

  • 1 bunch fresh basil leaves, washed and dried
  • 1 clove garlic
  • 1 tbsp pine nuts (pinoli)
  • 1 tbsp grated Раrmigiаno
  • 75 ml (5 tbsp) EV olive oil
  • pinch of salt
  • Using a mortar crush basil, garlic and nuts until creamy
  • gradually adding olive oil, combine with cheese. Adjust seasoning if needed

Instead of Parmigiano you can use Pecorino Sardo. I always roast the nuts a bit before adding them. I use powdered garlic - 0,5 tsp for this portion.